Peach And Blueberry Pancakes Recipe

Name: Peach And Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6.75 ounces all-purpose flour (about 1 1/2 cups); 2 tablespoons sugar; 2 tablespoons flaxseed (optional); 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups nonfat buttermilk; 1 teaspoon grated lemon rind; 2 large eggs; 1 cup fresh or frozen blueberries, thawed; 1 cup chopped fresh or frozen peaches, thawed; 2 tablespoons unsalted butter; Fresh blueberries (optional)

Servings: persons

6.75 ounces all-purpose flour (about 1 1/2 cups)
2 tablespoons sugar
2 tablespoons flaxseed (optional)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups nonfat buttermilk
1 teaspoon grated lemon rind
2 large eggs
1 cup fresh or frozen blueberries, thawed
1 cup chopped fresh or frozen peaches, thawed
2 tablespoons unsalted butter
Fresh blueberries (optional)

1
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.
2
Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.
3
Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6.75 ounces all-purpose flour (about 1 1/2 cups), 2 tablespoons sugar, 2 tablespoons flaxseed (optional), 1 tablespoon baking powder, and more.

Yes, Peach And Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach And Blueberry Pancakes

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